Stuffed Dates with Pistachios

Mascarpone stuffed dates with pistachios is a versatile and easy no-bake dish. It makes a great dessert, appetizer or snack. On top of that, the dessert is so easy to assemble my 6-year-old little sis-in-law can do it!

I used Deglet Noor dates because the texture is firm and thick without tasting overly sweet. This makes them perfect for appetizers. For a sweeter version, you could use Medjool dates.

To make the dish, I pitted the dates and filled them cannoli-style with mascarpone cream. Crushed pistachios add texture, flavor and color. I placed the stuffed dates on a bed of thin butter almond cookies to enhance the presentation and make them easier to handle.

Directions

Slit the dates open on each end and carefully remove and discard the pits using a chopstick, creating a hole in the center of each date.

In a small bowl, combine the mascarpone cheese, kewra extract, date syrup and sea salt.

Using a mini whisk, beat the cream in another bowl until it forms soft peaks. Do NOT over-mix. Add powdered sugar. Pour 1/3 of the whipped cream into the mascarpone mixture to soften it. Mix well using a silicone spatula. Pour in the rest of the whipped cream; gently fold the cream into the mascarpone to get an airy mousse.

Plastic-wrap the container and place in the refrigerator until you're ready to serve.

Use a star-shaped decorating tip. Spoon the mascarpone cream into a pastry bag (I used a small zip-tip bag, cut one corner and fitted in the decorating tip) with the mascarpone cream.

Pipe a little filling into each end of the date. Dip each end in the crushed pistachios.

Pipe 2 (1-inch) "snakes" parallel to each other onto an almond thin. The cream will act as a "glue" and will bond the dates to the cookie. Place 2 dates onto the creamed snakes.

Repeat until all the dates are placed. Place the cookies on a serving platter. Pipe little flowers with the rest of the cream.

Dust with powder sugar and sprinkle with red-colored sugar in between each flower.

Enjoy with a cup of masala chai.

Bon appétit!

Tips

I used Deglet Noor dates. They're not as sweet as Medjool dates. I recommend not buying the pitted ones as they seem to have less flavor. You could also try other varieties of dates such as Amer Hajj dates (small in size with a hint of spiciness) or Empress (they have a distinctive yellow crown, a chewy texture and are a lot less sweet than the other kinds).

I added date syrup to the mascarpone cream. I bought date syrup at my local market, but you can also find it online. You can also use it in baklava and other Asian and Middle Eastern desserts.